Slow cooker recipe book (discussions, tips, problems)

aha ... ... and more cilantro ... and it will turn out to be an Israeli dish, I forgot what it is called when everything is folded and boiled for half a day ..

How long do they eat?

Well, you, I just thought that I would like to drink everything, I'll go compote and figure it out ...

Well, you, I just thought that I would like to drink everything, I'll go compote and figure it out ...

And I'll eat something tasty !!!

And the eggs? ? ? ? There, after all, they are the same

claudit, yes ... though I've been thinking for a long time what kind of croup is yasa

Well I want baked, but cooked in mulk and I have their current ... tavos ... swallowed ..

My son in Perfez made dumplings on crispy rice. They were fried and stewed there like.
And in general, with the dish of the century, you need to move to the Izbushka. otherwise they will send us with an otsedov broom ...

How long do they eat?

All Saturday.

yes, it's time to wrap up

yes, it's time to wrap up

We are now otsedova as
I flew to the sanatorium.
Maybe I'll sing a song ..

and potatoes with horseradish

And no dumplings

aha ... ... and more cilantro ... and it will turn out to be an Israeli dish, I forgot what it is called when everything is folded and boiled for half a day ..

Nope, Israeli is not polished: meat with sour cream is not kosher

Nope, Israeli is not polished: meat with sour cream is not kosher

well, here's the mulberry ... not so ... ... lana, let's leave the bacon, and the potatoes with horseradish

Girls, help me quickly - soon I'm going to pick up MdV and pearl barley soaked in the morning!
I want to put the porridge right away - not liquid, ordinary, with a volume of 1 glass = 250 ml

I cooked barley like this: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=92426.0, delicious!

[Ksyusha]

Ksyusha, I saw this recipe, but I did not want a liquid one.

As a result, I made barley 1: 4 (half milk with water)
Cooked in 3 hours (2 hours Hi + 1 hour Low)
Maybe we are impatient and in 4 hours it would be even tastier, but it turned out great!
The son is now twisting and humming - mmmmmm
Even I liked it
But as always, I eat porridge for 3 teaspoons and have already overeat, I hope to accustom myself to at least 3 canteens spoons, after all, the pearl barley really turned out to be very tasty

Hooray !!!!

As a result, I made barley 1: 4 (half milk with water)

ahh, I thought you wanted porridge as a side dish

hummed, huh?
nunu flocked

well, here's the mulberry ... not so ... ... lana, let's leave the bacon, and the potatoes with horseradish

Look for lard "more expensive"

From 1 liter of milk, 800 ml of baked milk turned out - 8 hours on Low (I poured preheating in a micron up to 90 ° C)

Delight !!!

Shl
And this is said by a person who previously did not particularly like baked milk!
To be honest, this is my first self-made melt in my life, so I only compared it with store options.
It is sooooooo much melted, unlike the store one, as my son said - stronger

Delight !!!

Shl
And this is said by a person who previously did not particularly like baked milk!

And I made baked milk in the cartoon, but I didn't drink it, I don't like it, but I drink from MDV.

And I made baked milk in the cartoon, but I didn't drink it, I don't like it, but I drink from MDV.

Aha !!! I also shouted about it, shouted that in MedVark the milk tastes like aaaam !!! : nyam: And some didn't believe me!

Yesterday I set the beef broth to do it for the night. Lowe 9 o'clock. The meat is ready, but the broth had to be filtered, it was very ... no, not cloudy, but there was a lot of curdled protein. Such small brown flakes, it was ugly without filtering.

Yesterday I set the beef broth to do it for the night. Lowe 9 o'clock. The meat is ready, but the broth had to be filtered, it was very ... no, not cloudy, but there was a lot of curdled protein. Such brown small flakes, it was ugly without filtering.

and all my flakes settle on the walls and the broth is very transparent, I pour it over, and give the flakes to my dogs ...

today I re-heated cottage cheese in milk with kefir (2 liters of draft farmer's milk from a barrel from a neighboring village) and kefir 2 liters-3.5%, put it immediately on Hai, because I had to leave and I wanted to follow the whole procedure.
Initially, milk with kefir was cold - the initial temperature was 8 * C, then it increased by 30 grams every hour. and by the fourth I went to 90, but I turned it off and left everything in the bowl without draining for 5 hours.

after 2 hours of simmering, the serum has already separated

it turned out 500 gr. cheese

From 4 liters - 500 grams.

yeah and a full 3 liter can of whey
I already wrote to IRR that most likely the milk from the barrel is well separated from the fat, it costs almost one and a half times cheaper than the market one - 6 UAH. liter.
In sl. just try to take some kind of store fatter. I don’t know what current, I don’t use it

yeah and a full 3 liter can of whey
I already wrote to IRR that most likely the milk from the barrel is well separated from the fat, it costs almost one and a half times cheaper than the market one - 6 UAH. liter

And how much does 500g of cottage cheese cost in this way?

Vika, if compared with the store one, is almost the same - 30 UAH (a little less than $ 4) a pound, but this one is much tastier, more tender and at least you know that it is not made from palm oil, but a natural product. At the bazaar - it seems to be 30-35 UAH / kg, but even there you can run into God knows sho

Vika, if compared with the store one, is almost the same - 30 UAH (a little less than $ 4) a pound, but this one is much tastier, more tender and at least you know that it is not made from palm oil, but a natural product.

Fig, we have weighed out cottage cheese from 96 to 132 rubles per 1 kg. Che that you have some expensive cottage cheese.

the cheapest 200 gr. a pack around 10 UAH, plus or minus

Ol, I don’t know the price in packs, I have been taking it by weight for a year now, for cottage cheese, on a diet and just to eat.

but I suspect that I have this cheese, it turned out generally from kefir, and the milk there was a current background and an auxiliary element

Ol, I don’t know the price in packs, I have been taking it by weight for a year now, for cottage cheese, on a diet and just to eat.

So I was talking about weighed and wrote that there is 30 UAH KILLOGRAMS on the market, and a store one for the same price of current is half a kilo

What is probably an elite store then? Or is it a store cheese? I don't understand what the difference is ...

no, the most common packs of wet cheese are everywhere and in all shops

Why is that so expensive then? Our home-type cottage cheese costs about 180 rubles per kg - this is already expensive.

well, shoto must be expensive

Even last fall, 6% cottage cheese in packs of 250 grams could still be bought up to 8 UAH * 4 = 32 UAH (that is, $ 4) for 1 kg
Despite the fact that at the bazaar you could find cottage cheese for 22-25 UAH per 1 kg, but cheese cakes always floated from it.

Then they decided to raise prices, so it became expensive to eat one cottage cheese ...

Fig, we have weighed out cottage cheese from 96 to 132 rubles per 1 kg. Che that you have some expensive cottage cheese.

Why is that so expensive then? Our home-type cottage cheese costs about 180 rubles per kg - this is already expensive.

In our store near the house, cottage cheese of any fat content costs 98 rubles per kg, but this is one that will not deteriorate in the refrigerator for a month.
And real cottage cheese -220r.
If from 4 liters of milk -500g of good cottage cheese, then something like this will turn out for the price.

In our store near the house, cottage cheese of any fat content costs 98 rubles per kg, but this is one that will not deteriorate in the refrigerator for a month.
And real cottage cheese -220r.

How to understand what is real? Current for the price? Or what other identification marks are there? I take 9% at 96 rubles per kg and took it for 180 rubles - I did not understand the difference. Probably, I'm not a gourmet, I need cottage cheese and casserole, but I make a cocktail with it. It says on the box - cottage cheese, the shelf life is short, but I won't lie how much, because I don't remember.

Previously, a suburb was always considered cheaper than a metropolis, and townspeople came to local markets on weekends, but now everything is mixed up in the Oblonskys' house and prices in our market are often more expensive than the steepest Bessarabian market.
And now about your cottage cheese. I suspect it hasn't melted very well yet, because the whey is not translucent greenish, but milky, but very tasty. In sl.once I take fatter milk and put it to the bitter end on Low, maybe the way out will work out for others

gotta try too

How to understand what is real? Current for the price? Or what other identification marks are there? I take 9% at 96 rubles per kg and took it for 180 rubles - I did not understand the difference. Probably, I'm not a gourmet, I need cottage cheese and casserole, but I make a cocktail with it. It says on the box - cottage cheese, the shelf life is short, but I won't lie how much, because I don't remember.

And you can't really tell right away ... But only if you lie down longer it becomes clear where the real one is. I specifically bought two at once and put them in the refrigerator. After a few days, the real one began to acquire a specific taste, it was necessary to urgently dispose of it in muffins. And the second one, and after two weeks, is still the same in taste and smell - it seems there is simply nothing to spoil there. What it is made of, I have no idea, but I guess looking for protein there is tantamount to trying to find meat in cheap sausages.

Here I googled about cottage cheese.
The benefits of cottage cheese are primarily in the high content of calcium, protein and phosphorus, without which the complete formation of the skeletal system is impossible.
For the effective assimilation of Calcium from the gastrointestinal tract, fats, proteins and vitamin D are needed (and all this in certain proportions: for example, to assimilate 10 mg of Calcium obtained from food, about 1 g of fat is needed)
accordingly, 100 g of cottage cheese contains about 95 mg of calcium. To assimilate it, the body needs approximately 9.5 grams of fat, which corresponds to the fat content of 9% cottage cheese.

Cheap cottage cheese is not a natural cottage cheese, but a curd product. In its manufacture, palm oil, starch, and milk powder are used.

The question is that our body can get useful from such curd? Only calories (that is, we will be full) and the placebo effect (we assume that we eat cottage cheese).

Aha !!! I also shouted about it, shouted that in MedVark the milk tastes like aaaam !!! : nyam: And some didn't believe me!

And the fermented baked milk from this milk is like ice cream creme brulee, while I very often made fermented baked milk in the cartoon lately. But in MVV it is easier to do it, there are no unnecessary body movements, and tastier, which is the most important thing.

And the fermented baked milk from this milk is like ice cream creme brulee, while I very often made fermented baked milk in the cartoon lately. But in MVV it is easier to do it, there are no unnecessary gestures, and tastier, which is the most important thing.

Aha !!! And screamed about the fermented baked milk too !!!

Aha !!! And she screamed about the fermented baked milk too !!!

I have seen in other places

I have seen in other places

I went to other places, wandered in a yogurt maker ...

Girls, whisper in my ear how to make fermented baked milk in MV. I will be very grateful.

Today I made Greek yogurt in a yogurt maker. I want to try in CF.

In Panas, I first heated the milk for 7-8 hours, then turned off the MV and when the milk cooled down to 40C, I mixed 100g sour cream with a blender in a separate bowl (proportion 100-150 grams of sour cream per 1 liter of milk) on a small amount of baked milk and then it poured into the cartoon in the remaining baked milk and slightly stirred. And then left it in the cartoon for 5 hours (if the milk with sour cream cooled down a lot, it turned on the heating for 15 minutes). Then she put it in the refrigerator, the fermented baked milk in it ripens to condition.

[Svetlana]

In Panas, I first heated the milk for 7-8 hours, then turned off the MV and when the milk cooled down to 40C, I mixed 100g sour cream with a blender in a separate bowl (proportion 100-150 grams of sour cream per 1 liter of milk) on a small amount of baked milk and then it poured into the cartoon in the remaining baked milk and slightly stirred. And then left it in the cartoon for 5 hours (if the milk with sour cream cooled down a lot, it turned on the heating for 15 minutes). Then she put it in the refrigerator, the fermented baked milk in it ripens to condition.

Svetlana, thanks for the help. Have you tried doing it in a slow cooker?

and then I go to the yogurt maker, well, such a killer taste!

Today I made Greek yogurt in a yogurt maker. I want to try in CF.

And where can you read more from this place? Or hear out of the corner of your ear ...

[Svetlana]

Svetlana, thanks for the help. Have you tried doing it in a slow cooker?

So today I did it in slow motion, it turns out tastier than in the cartoon. The milk itself is different to taste. And I did exactly the same in the slow, there is practically no difference in cooking, only the output is tastier from the slow.